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Vietnamese Spring Rolls (Goi Cuðn)

Summary

Description

Perfect as an appetizer, or as a light meal with soup and crackers. If you want a creamier texture, try adding avocado to the rolls.

Ingredients

12

spring roll wrappers (rice paper)

4 ounces

noodles, rice (thin)

1

carrot (shredded)

1 cup

cabbage, green (shredded)

1/2

bell pepper, red (julienned into 1 inch strips)

1/2

cucumber (seeded and julienned into 1 inch strips)

4

green onion (sliced)

2 tablespoons

cilantro (chopped)

2 tablespoons

mint, fresh (chopped)

2 tablespoons

basil, fresh (chopped)

2 tablespoons

sesame seeds

3/4 cup

peanut butter (smooth)

1 tablespoon

sesame oil

1 tablespoon

honey

2 teaspoons

tamari

2 teaspoons

chili paste

1 teaspoon

ginger, fresh (peeled and minced)

1 clove

garlic (peeled and minced)

1

lime (juiced)

3 tablespoons

coconut water

Instructions

Prepare the rice noodles according to package directions and drain. Assemble prepped vegetables on a cutting board. Set up a clean, dry space to assemble the rolls. Take each spring roll wrapper one at a time and soak in warm water per package directions. Gently lay the wrapper on the cutting board and place a small row of each ingredient on the side of the wrapper nearest to you (filling the wrapper too full may result in difficulty rolling and possible tearing). Fold the wrapper over the top of the ingredients, tuck in the edges, and roll like a burrito. Set aside the spring roll on a piece of parchment paper until all rolls are assembled. In a small bowl whisk together all of the peanut sauce ingredients, using the coconut water to thin the sauce to dipping consistency. Serve with the spring rolls.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.